Prep 35 mins
Cook 1 hr
A French Canadian dish that goes way back to the railroads being built by Chinese immigrants- according to what I am told. This dish was easy and inexpensive so this is what they ate. This is another dish that is commonly prepared up in the Northern Quebec region.
- 4 (14 3/4 ounce) cans creamed corn
- 1 -2 lb ground beef
- mashed potatoes (instant or homemade)
- 1 medium onion, chopped
To make homemade potatoes
- 4 -5 large potatoes, peeled and chopped
- 2 tablespoons milk or 2 tablespoons evaporated milk
- 2 tablespoons butter or 2 tablespoons margarine
- salt and pepper
- To make homemade potatoes:
- Boil potatoes tender and soft; drain the water.
- Add milk at a time butter.
- Beat the mixture until your potatoes are creamy and smooth.
- Add salt and pepper to taste.
- Cook beef and onion in a skillet until the beef is done and the onions are translucent.
- Cook your instant or homemade potatoes and set aside.
- In a large casserole dish add the meat and onions and spread around to cover the entire bottom of the dish.
- Spread the creamed corn over the meat and onions.
- Spread the mashed potatoes over the creamed corn to form the last layer.
- Bake at 350 degrees until the the top of the potatoes become golden brown.
- Serve and enjoy.
Made this recipe but made one small alteration. Since no one in my family likes creamed corn, I used 1 can creamed corn and 2 cans regular corn which I drained the liquid from. The added sweetness from the creamed corn added an interesting flavor to this dish that we know as Shepherds Pie...a common dish in New England. I will definitely make this again- especially on nights when I am craving a good old comfort food meal. Thanks for posting this recipe Amy. Made and reviewed for Spring PAC 2010